Lobster quesadillas | Living North

Lobster quesadillas


Ryland Peters Small

1 medium lobster tail or 8 langoustines 
a knob of butter
a little vegetable oil
freshly squeezed juice of 1 lime 
8 corn tortillas
200 g grated Cheddar cheese, or similar
1 ripe avocado, peeled, stoned and thinly sliced
salsa or Tabasco sauce, to drizzle 
handful of coriander leaves, to garnish 
1 red onion
a knob of butter
1 tablespoon demerara sugar 

Surf-side Eating published by Ryland Peters & Small
Lobster is a luxurious ingredient that requires a bit of an event to justify it, but it’s well worth it and these quesadillas will take centre stage when having a summer cook-up with your friends

First make the caramelized onions. Slice the onion into very thin rings. Melt the knob of butter in a pan, add the onion rings and slowly sauté until soft. Add the sugar and continue cooking with the lid on for approx. 15 minutes until they have a jammy consistency; if dry, add a little water. 
To prepare the lobster or langoustines, use scissors to cut down the shell, making sure you don’t snag the meat when you do this. Heat the knob of butter and a little oil in a frying pan, add the lobster or langoustines and sauté over a medium-high heat for three minutes on each side until just barely cooked through (it/they will finish cooking in the heated quesadillas). Add the lime juice to deglaze the pan and set aside to cool. 
Remove the lobster meat from the shell and chop into bite-sized pieces. 
Place a corn tortilla in a cast iron frying pan preheated to a medium-high temperature. Quickly place a handful of Cheddar on top and spread out. Scatter a quarter of the lobster or langoustine meat over, add a tablespoon of the caramelized onions, add a little more cheese, then top with another corn tortilla. 
When the bottom tortilla is warmed through, you will be able to lift a corner and see some charring, then flip it over to the other side using a spatula and heat to the same slightly charred level. Beware of overcooking – they should be slightly charred. Repeat with the remaining tortillas and filling. 
Tip the cooled lobster cooking juices over the sliced avocado and serve on the side with a drizzle of salsa to taste and scattered with coriander leaves. 


Surf-side Eating published by Ryland Peters & Small (£16.99)
Photography by Ryland Peters & Small

Published in: July 2020

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